Best 15 Spiced Christmas Fruit Tea Recipes

SPICED TEA MIX

Steps:

• In an airtight container, combine the first five ingredients. Store in a cool, dry place for up to 6 months. Yield: about 7-1/2 cups total. , To prepare tea: Dissolve about 1 tablespoon tea mix in boiling water; stir well. Yield: 1 serving., To prepare punch: In a 3-qt. slow cooker, combine the juices, 1/4-1/3 cup tea mix and cinnamon sticks. Cover and cook on low for 4 hours. Yield: about 12 servings (6 ounces each).

CHRISTMAS SPICED TEA

Steps:

• Mix the ingredients together and store in a container with a lid, or sealable bag.
• When ready to make the tea, heat up a cup of water and add 3-4 teaspoons of the spiced tea.
• Stir well and enjoy!

HOT SPICED TEA FOR THE HOLIDAYS

Steps:

• Pour water into a pot; add cloves and cinnamon stick. Bring water to a boil; remove from heat. Add tea bags to water and set aside to steep until the tea is to your preferred strength, at least 5 minutes. Remove and discard cloves, cinnamon stick, and tea bags.
• Stir orange juice, sugar, pineapple juice, and lemon juice together in a saucepan; bring to a boil. Cook and stir the juice mixture until the sugar dissolves completely. Pour juice mixture into the spiced tea; serve hot.

SPICED CHRISTMAS FRUIT TEA

Steps:

• 1. THE PERFECT CUP OF TEA:
• 2. To fully appreciate this tea, it's worth taking the time to make it properly...Use a warmed teapot and add 1 tsp of tea per person....Add freshly drawn, boiled water and infuse for 4-5 minutes.
• 3. It is best served on it's own or sweetened with raw sugar, honey, whipped cream...Garnish with cinnamon stick, candy cane stick, and sprinkle cinnamon or nutmeg on the whipped cream...
• 4. This is an English Tea est. 1886 (Loose Tea)

CITRUS SPICED TEA

Steps:

• In a large kettle or Dutch oven, bring water to a simmer; turn off heat. Add tea bags, cover and steep for 3-5 minutes. Remove and discard bags. , In a bowl, dissolve sugar in boiling water. Add cinnamon sticks and cloves; cover and steep for 15 minutes. Add concentrates and pineapple juice; mix well. Strain and discard spices. Stir into tea; heat through. Serve with cinnamon sticks for stirrers if desired.

SPICED TEA MIX

Steps:

• Mix all ingredients in a large bowl and stir with a wooden spoon until all of the ingredients are well blended.
• Store the mix in an air-tight container.
• When ready to serve, place 3 teaspoons of the mix in a coffee mug and add 1 cup of hot water. Stir with a whole cinnamon stick, and serve while hot.
• NOTE: Measurements are approximate; adjust ingredient amounts to suit your taste preferences.
• GIFT-GIVING TIP - This is a wonderful treat that is suitable for gift-giving. Place about 1 1/2 cups of the mix in a decorative glass jar, a strong cellophane bag, or a pretty holiday tin. Tie a festive holiday ribbon around the neck of the jar (or top of the bag), or secure a pretty bow to the top of the tin. For special touch, attach 3 or 4 cinnamon sticks to the ribbon. Be sure to add a label to the package with instructions to place 3 teaspoons of the spiced tea mix to a coffee mug and add 1 cup hot water.

SPICED FRUIT TEA

Steps:

• Pour boiling water into a very large bowl. Add the tea bags.
• Let steep for 5 minutes.
• Remove and discard tea bags Stir in sugar and cinnamon until sugar is dissolved.
• Stir in pineapple juice, cranberry juice, and lime juice.
• Remove 3 cups of the mixture.
• Cover and chill the remaining mixture for at least 4 hours or up to 3 days.
• Pour the 3 cups tea mixture into two clean ice cube trays, adding kumquat slices, if desired.
• Cover and freeze until firm.
• To serve, divide prepared ice cubes among glasses.
• Add chilled tea mixture.
• If desired, garnish with fruit and/or mint. Makes: 8 to 10 (about 8-ounce) servings.

SPARKLING CHAI CHRISTMAS PUNCH

Steps:

• Steep your chai tea bags in your hot water for 4-5 minutes, or according to tea's package directions. Remove and discard tea bags. Allow to cool to room temperature.
• In a large punch bowl or gallon-sized pitcher, combine prepared chai tea, apple juice, cranberry juice, and ginger ale. Add cranberries and apple slices. Serve immediately.

ORANGE-EARL GREY ICED TEA

Steps:

• Steep loose tea (or tea bags) and orange peel in boiling water for 3 to 5 minutes.
• Strain the tea (or remove tea bags and orange peel) and pour into a large pitcher. Stir in orange juice and sugar until the sugar is dissolved. Add cold water. Refrigerate until chilled, about 2 hours. Serve over ice with orange wedges, if desired.

SPICED FRUIT SOURDOUGH LOAF

Steps:

• Dissolve the honey in the hot tea.
• Combine the raisins, currants and orange zest in a heatproof bowl and pour the hot tea over. Cover and leave for 3-6 hours.
• Using a fine sieve, strain the fruit over a jug, reserving the soaking liquid. Set fruit aside, covered in the fridge, until the next day.
• Measure the soaking liquid and make up to 400 ml with tap water if necessary. Set aside until you're ready to make the dough.
• In a large bowl, stir the flour, salt and spices together.
• Dissolve the sourdough starter in the reserved soaking liquid.
• Stir the liquid into the flour, salt and spices. Bring together into a rough dough that leaves the sides of the bowl clean.
• Cover the bowl with cling film and leave overnight or 14-16 hours.
• Scrape the dough out of its bowl onto a well-floured worktop and flatten out.
• Spread half the soaked fruit over the dough. Fold over the sides of the dough to cover the mix and flatten the dough again.
• Spread the rest of the fruit over the dough, fold over the sides again and continue folding until it's distributed evenly
• Shape your loaf to the proving vessel, cover with cling film and leave to rest 10 min.
• After 10 min place the dough into lined, floured proving basket or tea towel-lined bowl, cover with cling film and leave for 90 min.
• After 60 min preheat oven to 250C/500F/Gas 10 and put a cast iron pot with lid into the oven.
• After 90 mins, carefully flip the dough from the proving basket into the pot, slash the top, replace the lid and put in the oven. Turn heat down to 220C/425F/Gas 7. Bake for 30 min.
• After 30 min remove pot from the oven, take bread out and put bread directly on the oven shelf. Bake for 10-20 min until the bread is cooked through, turning down the oven if necessary to stop the outside burning
• Leave on a wire rack to cool.

SPICED CHRISTMAS JAM

Steps:

• Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
• Pulse strawberries {if using frozen} and cranberries in a food processor or blender and then place prepared fruit into an 8 quart sauce pot. Add sugar and spices and stir. Bring to a full rolling boil; boil for 1 minute, stir.
• Remove from the heat; stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat
• Skim off any foam with a spoon.
• Next, ladle the delicious jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
• Process spiced Christmas jam 10 minutes. One recipe makes {12} 8oz jars
• Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.

SPICED CHRISTMAS TEA

Steps:

• 1. Gather all ingredients.
• 2. Pour ingredients into a large bowl.
• 3. Mix well.
• 4. Measure out 2 tablespoons per cup of hot water for tea and enjoy.
• 5. This can be divided into pretty jars and given out as gifts.

GLUTEN-FREE SPICED FRUIT TEABREAD RECIPE

Steps:

• Place the fruit in a bowl and pour the hot tea over. Cover the bowl and leave the mixture overnight for the fruit to absorb some of the tea and for it to plump up.
• Set the oven to gas mark 3 or 160°C.
• Tip the flour into a bowl and stir in the sugar, orange zest and mixed spice.
• Add the egg and sunflower oil to the fruit mixture, and tip this into the dry ingredients. Stir well to mix the ingredients to a soft-dropping consistency.
• Spoon the mixture into the prepared tin and level the surface. Place the tin in the centre of the oven. Bake the cake for about 1 hr, or until it has risen and feels just firm to the touch in the centre.
• Remove the cake from the oven and leave it to cool in the tin for about 10 mins. Turn it out on to a wire rack to cool completely.
• Serve the cake sliced and spread with butter. If you want to freeze it,wrap the cold cake in a freezer bag and freeze it for up to 1 month. Allow the cake to defrost completely before serving.

SPICED CHRISTMAS FRUIT SALAD

Steps:

• To Make the Syrup:
• Put lime juice, 1 star anise, ginger, allspice, sugar and 200ml (7fl oz) water in a saucepan and heat gently until all the sugar has dissolved .
• Allow to cool.
• The Fruit:
• Cut the fruit into wedges, discarding any central white cores.
• Mix all the fruit in a large bowl , strain the syrup over the fruit and top with
• remaining star anise. Chill until needed and sprinkle with the lime zest.
• This recipe is better if made the day before, allowing the flavours of the spices
• to soak into the fruit.
• This recipe is rich in vitamins and low in fat.

MOIST AND FRUITY TEA LOAF

Steps:

• Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
• Preheat the oven to 170°C/325°F. Line a 2lb loaf tin with baking parchment or a loaf tin liner.
• Combine the flour, baking powder, sugar and mixed spice in a mixing bowl and stir together.
• Mix in the melted butter and eggs - using a wooden spoon or spatula.
• Add in the raisins, sultanas and any liquid left in the bowl.
• Stir together until everything is thoroughly combined. It will be a very wet mixture.
• Spoon the mixture into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
• Once cooked, remove from the oven and leave to cool in the tin for 10 minutes. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.